Ingredients

The following ingredients have 4 Servings
  • 4 large egg whites (room temp)
  • ¾ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon cream of tartar

Instruction

  • Preheat the oven to 170°F. Line baking sheets with foil, set aside.
  • Place the egg whites into the body of a stand mixer with the whisk attachment. Start whisking the egg whites on medium-low speed and slowly pour in the sugar.
  • Once all the sugar is added, add the vanilla extract and cream of tartar.
  • Whip at medium-high speed until you reach stiff peaks. The mixture will be glossy and bright white. This will take a few minutes.
  • Place the meringue into a piping bag and pipe shapes onto the foil that are similar in size, about 1 & ½ inches wide and up to 1 & ½ inches tall. You can pipe them about ½ inch apart as the cookies will not spread while baking.
  • Bake for 2 hours. Turn the oven off and let them cool for at least 2 hours but I recommend overnight if you can.